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Crockpot French Dip Sandwiches

Cozy, saucy, and crazy easy: this crockpot French dip uses chuck roast, onions, beef broth, Worcestershire, and a spoon of Better Than Bouillon for rich, beefy au jus. Serve it the classic way on buttered brioche with provolone—or my lighter twist over French fries with sautéed peppers, onions, and mushrooms.
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Prep Time 17 minutes
Course Main Course
Cuisine American

Ingredients
  

Beef + Au Jus:

  • 3 –4 lb beef chuck roast trim excess hard fat
  • 1 large onion thinly sliced (goes on the bottom)
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp soy sauce or coconut aminos
  • 1 tbsp Better Than Bouillon beef
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper

Sandwich Fixings:

  • 6 brioche buns or hoagie rolls buttered and toasted
  • 6 slices provolone cheese

“Lighter Fry Bowl” Fixings:

  • 24 oz frozen or homemade baked French fries
  • 1 tbsp olive oil
  • 1 bell pepper sliced
  • 8 oz mushrooms sliced
  • ½ onion sliced
  • Pinch of salt & pepper

Let's Make It
 

  • Load the crockpot: Scatter sliced onion on the bottom of the slow cooker. Place chuck roast on top.
  • Make the braising liquid: In a bowl, whisk broth, Worcestershire, soy, Better Than Bouillon, garlic powder, onion powder, thyme, salt, and pepper. Pour over the roast.
  • Cook: Cover and cook LOW 6–8 hours (best texture) or HIGH 4–5 hours, until the beef is fork-tender.
  • Shred + skim: Transfer beef to a board; shred with two forks, discarding large fat. Skim any fat from the au jus; keep onions in the juices. Return shredded beef to the cooker to stay warm.
  • Sandwich option: Butter and toast buns. Pile on beef, top with provolone, and broil 1–2 minutes until melty. Serve with warm au jus for dipping.
  • Lighter fry-bowl option: Bake fries per package. Heat a large skillet with olive oil; sauté peppers, mushrooms, and onion with a pinch of salt/pepper until tender-crisp, 5–7 minutes. Build bowls: fries → sautéed veg → a big scoop of beef + spoonful of au jus.

Notes

  • Salt can climb fast with broth, soy, Worcestershire, and BTB—use low-sodium broth and season to taste at the end.
  • Want a deeper roast flavor? Sear the chuck 2–3 min/side before adding to the crockpot (optional but great).